Services
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Consulting Services
Focusing on seafood gastronomy, I am eager to connect with hospitality professionals who share the same passion. With experience in high-demand food and beverage departments across Europe and a deep understanding of various types of restaurant operations, I, along with my team, can significantly contribute to the creation and enhancement of a food service business aimed at excellence and sustainable operation.
Whether you want to breathe new life into your business concept, reorganize it, or even create a new and dynamic dining establishment from scratch that stands out, we can discuss and plan your next steps together.
Sample Plan for a Comprehensive Consulting Collaboration:
- NEEDS ANALYSISIdentification of goals, evaluation of the current situation, and recognition of problems.
- STRATEGY DEVELOPMENT Creation of an action plan tailored to the restaurant’s concept.
- MENU ENHANCEMENT Improvement of existing dishes, addition of new recipes, and organization of recipe documentation.
- STAFF TRAINING Transfer of knowledge and practical experience in kitchen operations and customer service.
- OPERATIONS OPTIMIZATION Organization of equipment, storage, and processes for maximum efficiency.
- COST MANAGEMENT Analysis of dish costs and planning of order processes.
- MONITORING and IMPROVEMENTS Supervision of implementation, feedback, and adjustments where necessary.
Fish Dry Aging Training
Fish dry-aging is an innovative technique that extends the shelf life of fresh seafood while enhancing its flavor, texture, and appearance. It presents fish in a way that is sure to capture attention.
Having delved deeply into the world of fish aging over the past few years through educational travels, training sessions, research, extensive experimentation, and documentation— as the official representative of the Italian company Everlasting in Greece for the Meatico by Everlasting fish aging chambers—I am now delighted to share my expertise with those who wish to incorporate this exceptional technique into their business in an organized and safe manner.
The training includes:
- NEEDS ANALYSIS
Customized solutions for the implementation of dry-aging fish tailored to the business’s needs. - RECOMMENDATIONS
Advice on equipment, the optimal application of the technique, customer presentation, and pricing of products. - STAFF TRAINING
Hands-on seminars and workshops that provide specialized knowledge in the dry-aging technique. - PROCESS DEVELOPMENT
Creation of procedures to ensure the safety and quality of the final product.
I would be thrilled to share with you a technique that, in the coming years, could gain the same popularity in the dining industry as meat aging has today.
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